Ingredients
Nut Mixture:
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2 ½ cups walnut halves
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1 cup shelled pistachios
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1 ½ teaspoons ground cinnamon
Dough:
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½ cup unsalted butter, melted
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12 sheets phyllo dough, thawed if frozen
Syrup:
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1 ½ cups sugar
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¾ cup water
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¼ cup honey
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3 whole cloves
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¼ teaspoon vanilla extract
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1 ½ teaspoons orange flower water
Directions
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Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
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Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
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Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
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Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
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Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
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Preheat oven to 350 degrees F (175 degrees C).
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Cut baklava into about 12 diamond-shaped pieces approximately the same size.
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Bake in preheated oven until browned and crisp, about an hour.
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Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
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After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
![close up view of sliced Baklava in a round baking dish on a kitchen towel]()
Chef John
Editor's Note:
If you want to use homemade phyllo dough, use 16 sheets in the baklava. Get the recipe for Chef John's Homemade Phyllo Dough.
Nutrition Facts (per serving)
| 466 | Calories |
| 30g | Fat |
| 47g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 466 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 7g | 36% |
| Cholesterol 20mg | 7% |
| Sodium 138mg | 6% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 3g | 12% |
| Total Sugars 32g | |
| Protein 8g | 15% |
| Vitamin C 1mg | 1% |
| Calcium 46mg | 4% |
| Iron 2mg | 10% |
| Potassium 238mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
